Put the sliced onion in a bowl and sprinkle with a little sugar and sea salt. Add water just to cover and set aside. Dry the fillets and coat lightly with oil. Set aside for 30 minutes.

Heat a little oil in a pan, add the wallaby topsides and cook for a few minutes either side until medium rare. Set aside to rest for 5 minutes before cutting perpendicular to the grain into thin slices.

Drain the onion and arrange with the spinach, rocket and wallaby on serving plates. Deglaze the pan with vinegar and a little water, season and spoon over the salad. Sprinkle with macadamia pieces and drizzle with extra oil.